Description
A quick and filling dinner that combines the flavors of a Philly cheesesteak with creamy mac and cheese.
Ingredients
Scale
- 8 oz Dry Macaroni (Whole wheat or chickpea pasta can be used)
- 1 lb Lean Ground Beef (Can be swapped with ground turkey or chickpeas)
- 1 cup Chopped White Onion (Yellow onion works well as a substitute)
- 2 cloves Minced Garlic (Use freshly minced for maximum flavor)
- 2 cups Bell Peppers (Any mix based on preference)
- 2 tablespoons Butter (Olive oil can be used as a healthier alternative)
- 8 oz Light Cream Cheese (Regular cream cheese can be used for a richer sauce)
- 1 cup Shredded Mozzarella (Any favorite melting cheese can substitute)
- 4 slices Light Cheese Slices (Any good melting cheese slice will do)
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Flakes (Adjust to taste)
- 1/4 cup Fresh Parsley (Optional for garnish)
Instructions
- Boil the macaroni until just tender. Drain and set aside.
- Heat a pan and melt butter or oil. Add onion and peppers. Cook until soft.
- Add minced garlic and brown the ground beef. Season with salt, pepper, and paprika.
- Lower heat and add cream cheese. Stir until it melts into a smooth sauce. Add mozzarella and cheese slices. Mix well.
- Stir the cooked pasta into the pan. Toss to coat. Add chili flakes and parsley. Heat through, then serve.
Notes
Keep the sauce low and slow when melting cheese. Taste as you go for salt and spice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 60mg